Rosso di Montalcino

Glänzendes, mitteldichtes Rubin mit zartem Granatrand. Sehr klare und einladende Nase, nach Preiselbeere, roter Kirsche und Maulbeeren, im Hintergrund nach Feigenblatt. Überaus saftig am Gaumen, zeigt viel präsente Frucht, öffnet sich mit feinmaschigem Tannin, sehr guter Trinkfluss.

(2010) Without a doubt Chianti is the most famous wine name of the Tuscany region, but there are several other red wine appellations, making wines from the same grapes, mainly Sangiovese. This wine comes from the vineyards around the village of Montalcino, and is 100% Sangiovese. It is wild fermented, using only natural yeasts. It is aged in Slavonian oak barrels for over a year, then given extra cellaring in bottle before release. With this stunning dish (how is it possible to pack so much depth of flavour into a simple bowl of pasta?) the wine was another spot-on match, having some earthy, bloody depth to the ripe, rich berry fruit that matched the depth of the pasta, and a soft, spicy and tobacco finish.